I still find the odd moment to cook for myself and so, in celebration of my boyfriend finally finding a decent source of frozen fish in this town, I decided to make a comfort food favorite of mine: Seppie e piselli, or cuttlefish and peas.
First of all, I feel I need to emphasize the difference between the various cephalopods that make in onto my plate. I know that many people flinch away from the word “cuttlefish”, but in reality they are very similar to calamari (a.k.a. squid), just smaller, more flavorful and more tender.
Cuttlefish have a rounder mantle, containing a calcium-based internal shell called a cuttlebone. Squid belong to a different order of cephalopods, have a longer mantle, and only a thin plastic-like internal shell, made of chitin, called a pen. Another cephalopod that finds its way onto Italian plates are totani, which are in the same order as squid, but have no common name in English as far as I can tell. Of course, the king of the cephalopods is the octopus, but cooking those is worthy of a seperate post for another time.